John Myers
Tina’s Spicy Crispbread
The perfect tina’s spicy crispbread recipe with a picture and simple step-by-step instructions.
to sprinkle
- 150 g Oatmeal
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
- 50 g Sesame
- 50 g Linseed
- 700 ml Lukewarm water
- 1 teaspoon Garlic oil or olive sunflower etc depending on your taste
- 1,5 teaspoon Salt
- Black pepper from the mill
- Paprika noble sweet also like to take the smoked paprika
- Fresh rosemary, poppy seeds, fried onions, black cumin, caraway seeds
- Cheese whether Gouda or Parmesan, everyone to their taste
- 0,25 dice Yeast or 1/2 teaspoon dry yeast
- 1 teaspoon Baking powder
- Mix the flour with the oatmeal and the grains. Dissolve lukewarm water with the yeast and a pinch of sugar and add to the flour / grain mixture. Add oil and season. Then let it soak in a warm place for at least 15-30 minutes. Spread the mixture over 3 baking trays (covered with baking paper or baking foil) and sprinkle with other grains, herbs, cheese, fried onions, etc. to taste. Preheat the oven to 160 degrees (convection) – bake the trays for 10 minutes, take them out and divide them into pieces, then reduce the temperature to 140 degrees and allow to dry for about 50 minutes with a wedged wooden spoon. Halfway through the process, I take out the trays and separate and turn the pieces. Store in a tin can after cooling!
- To give away: Pour the mixture into a nice glass and give it away (in which case I will of course use dry yeast) – see last photo
Facebook Comments